1. Place eggs in a medium-size saucepan and add cold water to cover. Bring to a rolling boil over high heat. Cover and turn off heat. Allow to stand for 12 minutes. Run under cold water and peel. Cut into quarters.
2. In a small bowl, whisk together olive oil, sherry vinegar, 1/4 teaspoon of the salt and the black pepper.
3. Arrange salad greens and shallots on individual salad plates or a platter. Drizzle with 1/4 cup of the dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top. To serve, drizzle with remaining dressing.